[vc_row][vc_column][vc_column_text]This combination of chorizo and mussels in a rich tomato sauce is comfort food at its best. Be sure to serve this dish with crusty bread so that none of that precious broth goes to waste.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 2 servings
TIME: 20 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS
- 2 teaspoons sweet paprika
- olive oil
- 125 grams chorizo, diced
- 1 small red onion, finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, seeded and finely chopped
- 2 sprigs thyme
- 200 ml white wine
- 125 grams tomatoes, finely chopped
- 1 tablespoon tomato purée
- pinch of sugar
- 1 kg mussels, cleaned
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Put 1 tbsp oil in a large pan with a tight-fitting lid. Add the chorizo and fry until crisp, then scoop out with a slotted spoon onto a plate and add the onion, garlic, the remaining paprika, chilli and thyme sprigs to the pan.
Cook over a low heat until softened, then up the heat again, return the chorizo to the pan and add the wine, chopped tomatoes, tomato purée, a pinch of sugar, plenty of pepper and a tiny bit of salt. Simmer for 2 minutes.
Stir in the mussels, cover with a lid and steam for 3-4 minutes, shaking the pan a couple of times, until the mussels have opened. Divide between bowls and serve with fries.
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